We spotted this recipe in the M&S Allergy Free cookbook that was a Christmas gift (sadly the same one's no longer listed on their website.) It includes polenta and is a savoury muffin which I had hoped Sous Chef J would like as a breakfast/brunch item.
Having decided to use half the ingredients listed in the recipe in this trial bake, we gathered together:-
½ tablespoon Olive Oil
100g pancetta, chopped
2 spring onions, sliced
87g self raising flour (Dove's Farm gluten free)
38g grated cheddar cheese
80ml milk (we used home made yogurt)
1 egg (we used a large one)
30g melted butter
To finish off the muffins, they were topped with the reserved grated cheese.